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📝 Description
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🥘 Ingredients
About 4 lbs. of the inside fillet of the sirloin, 1 onion, a small bunch of parsley, salt and pepper to taste, sufficient vinegar to cover the meat, glaze, Spanish sauce, No. 411.
👨🍳 Method
Lard the beef with bacon, and put it into a pan with sufficient vinegar to cover it, with an onion sliced, parsley, and seasoning, and let it remain in this pickle for 12 hours. Roast it before a nice clear fire for about 1-1/4 hour, and, when done, glaze it. Pour some Spanish sauce round the beef, and the remainder serve in a tureen. It may be garnished with Spanish onions boiled and glazed.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe on a whim, expecting a stodgy Victorian roast, but I found it was surprisingly fresh and tangy thanks to the vinegar marinade. The beef was incredibly tender, and I was delighted by how the parsley infused the vinegar, giving it a bright, herbaceous note that cut through the richness of the meat. I thought I'd hate the glaze, but it turned out to be a lovely, sweet contrast to the tangy beef. This is a great recipe for the weeknight cook who wants to impress without too much fuss. The marinade does its job overnight, so all that's left is a quick roast and a drizzle of Spanish sauce. I served it with some glazed onions and mashed potatoes, and it was a hit with my dinner guests. I'll definitely be making this again—it's a delightful twist on a classic roast.
